So thanks to this site I have done some really good briskets, turkeys, pork butts, etc that everyone has liked and complimented me on (and eaten!) - so thanks to everyone for that!. I typically have used charcoal and added a log of hickory or mesquite during the process to do my smokes. The last few times however I have started a fire with small limbs and then just added wood - I typically wrap my briskets after a period of time so they never get "too smokey" - anyways, I must say this has been much easier maintaining heat( I have an Oklahoma Joe / New Braunsfels offset smoker which does a good job holding temps) - especially smoking a brisket overnight. Just wanted to get other opinions on how they 'do their fire" and thoughts on what is best... I attended my first BBQ cook off and seems everyone was using only wood....thanks!
